Spicy Garbanzo Bean Soup

This spicy garbanzo bean soup builds deep flavor the slow way: dried chickpeas simmered for three hours with onion until creamy, then another hour with potatoes, tomatoes, and a North African-inspired spice blend of saffron, turmeric, cumin, ginger, and cayenne. A squeeze of fresh lemon juice and chopped cilantro stirred in right before serving brightens everything up.

The saffron and turmeric turn the broth a gorgeous golden color and add an earthy, floral flavor you won’t find in ordinary bean soups. Starting from dried chickpeas rather than canned gives you a richer, more starchy broth that thickens naturally as it simmers.

This is a vegan soup with serious body. The potatoes break down slightly and thicken the broth, while the chickpeas stay whole and tender.

Kitchen Tips

• The quick-soak method (boil, rest 1 hour) replaces an overnight soak. Don’t skip it or the beans will take even longer to soften.
• Add the spices and vegetables after the beans are mostly cooked. Adding acidic tomatoes too early can prevent the chickpeas from softening fully.
• Stir in the lemon juice and cilantro at the very end, off the heat. Cooking either one dulls their bright, fresh flavor.
• The soup thickens as it sits. Add water when reheating leftovers to bring it back to your preferred consistency.

Variations

• Add a can of coconut milk in the last 30 minutes for a creamier, richer version.
• Stir in chopped kale or spinach during the final hour for added greens.
• Serve over couscous for a more substantial, harira-style meal.